Caldo de Res

Name: Caldo de Res
Cook time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.2 kg Beef Shank, bone-in (chambarete), cut into 4–6 pieces; 2.5 l Water; 1 White Onions, halved; 4 cloves of Garlic, crushed; 2 leaves of Bay Leaf; 1 tsp Black Peppercorns, whole; 2 tsp Salt, plus more to taste; 2 ears of Corn, each cut into 3–4 chunks; 3 Carrots, peeled and cut into large chunks; 2 medium Potatoes, peeled and cut into large chunks; 2 Zucchinis, calabacitas, cut into thick chunks; 1 Chayotes, peeled and cut into wedges; 1/2 small Green Cabbage, cut into wedges; 2 Tomatoes, ripe, chopped; 1/2 White Onion, finely chopped; 1/2 bunch of Cilantro, chopped; 2 Limes, cut into wedges

Caldo de Res is a comforting Mexican beef and vegetable soup brimming with rich, slow-simmered broth and chunky, tender vegetables. Hearty and nourishing, it balances deep beef flavor with bright fresh cilantro and lime for a homestyle bowl that warms the soul. Serve with warm tortillas or crusty bread for a satisfying meal.

Caldo de Res is a comforting Mexican beef and vegetable soup brimming with rich, slow-simmered broth and chunky, tender vegetables... Show more

Traditional Mexican Recipe

Health Grade

A- · Excellent

Rating

4.2

Time

2 hrs30 min

Price

1,64 €

Calories

423 kcal

low calorie

healthy

meal prep

one pot

Method

Wash the produce

Rinse the corn ears, carrots, potatoes, zucchini, chayote, green cabbage, tomatoes, cilantro, and limes under cool running water. Scrub off any dirt clinging to the potatoes and carrots, and shake the excess water from the cilantro so your board stays clean and less slippery while you prep.

Prep aromatics

Peel the white onion; cut 1 onion in half for the broth and finely chop the remaining 1/2 onion for serving. Peel the garlic cloves and crush them with the side of your knife. Trim any thick cilantro stems, then chop the leaves and tender stems, cut the limes into wedges, and set the garnish aside for later.

Start the broth

Place the beef shank pieces in a large stockpot and pour in the water. Add the halved onion, crushed garlic, bay leaves, whole black peppercorns, and salt. Bring everything to a boil over medium-high heat, skimming off the gray foam that rises to the top, then lower the heat to a very gentle simmer, partially cover, and cook for 1 hour 30 minutes, until the beef is tender and starting to pull away from the bone.

Cut the vegetables

While the broth simmers, cut each ear of corn into 3 or 4 chunks. Peel the carrots and potatoes, then cut them into large pieces so they stay intact in the soup. Cut the zucchini into thick chunks, peel the chayote and slice it into wedges, cut the cabbage into wedges through the core so the layers hold together, and roughly chop the tomatoes.

Add hearty vegetables

Add the corn, carrots, potatoes, and chayote to the pot. Bring the broth back to a steady simmer and cook for 15 minutes so the denser vegetables can get a head start and begin turning tender.

Finish the soup

Stir in the zucchini, cabbage, and tomatoes. Simmer for 12 to 15 minutes, until all the vegetables are tender but still holding their shape and the beef is fully tender. Taste the broth and add a little more salt if needed, then remove the bay leaves before serving.

Serve the caldo

Ladle the caldo into bowls, making sure each serving gets broth, a piece of beef, corn, and a good mix of vegetables. Sprinkle the top with the chopped onion and cilantro, and serve with lime wedges for squeezing over just before eating.